1.5 cups all-purpose flour
3 tbsp sugar
1 3/4 tsp baking powder
1 tsp salt
3 eggs
3 tbsp unsalted butter, melted and cooled, plus 1/2 tsp per batch to grease pan
1.5 cups buttermilk
About 1/2 cup whole milk
Maple syrup
Combine flour, sugar, baking powder and salt in a bowl. Whik eggs, 3 tbsp butter and buttermilk in another bowl. Whisk wet ingredients into dry ingredients until just combined. Cover batter and let rest overnight in the refridgerator. Heat a large greased griddle or large nonstick skillet over medium heat. Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes. Cook until surgace of pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden.
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